Ingredients
- Pineapple:
- two tablespoons unsalted butter
- 1/2 cup gently packed brownish sugar
- One 20-ounce can sliced pineapple, drained and juice reserved
- One 20-ounce can crushed pineapple, drained and juice reserved
- Cake:
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup dairy
- 2 teaspoons pure vanilla flavoring
- 1/4 cup reserved pineapple juice (in the cans)
- 3/4 cup granulated sugar
- 1/2 cup unrefined coconut oil
- 1 large egg
Directions
Preheat the oven to 350 levels F.
For that pineapple: Inside a 10-inch cast-iron skillet over medium heat, melt the butter and add some brown sugar. Prepare, stirring constantly, before the sugar melts, a couple of minutes. Remove in the heat and arrange the pineapple slices within the skillet. Complete the spaces using the crushed pineapple. Put aside.
For that cake: Meanwhile, combine the wedding cake ingredients in this way: In a single bowl, whisk together the flour, baking powder and salt. In bowl number two, combine the milk, vanilla flavoring and 1/4 cup from the reserved pineapple juice.
Within the bowl of the stand mixer fitted having a paddle attachment, combine the granulated sugar and coconut oil on medium speed until thick and creamy, about 3 minutes. Beat within the egg. Add 1 / 2 of the flour mixture and blend on low until just combined. Add some milk mixture and stir until just combined. Add all of those other flour and blend until combined, about one minute.
Pour the batter within the pineapple slices within the skillet and spread evenly. Bake before the top is golden brown along with a toothpick arrives clean when placed, 25 to 35 minutes, checking after twenty minutes to make certain the very best is not getting too brown. If it's, cover loosely with aluminum foil.
Let awesome for fifteen minutes. Cover having a cutting board or large plate and invert the wedding cake. Ta daaaaaaa, you are prepared to consume!
Recipe thanks to Damaris Phillips